Sauerkraut and Dumplings Recipe

Simmering over sauerkraut creates just a slight tartness to the dumplings. The combination of these two makes a great side dish to serve with pork. Drizzle with gravy when serving to bring all the flavors together.

Add all other ingredients except for the sauerkraut; mix with a fork until all ingredients are combined. Dough should be stiff enough so a dumpling holds it shape fairly well when you drop it from a spoon. If the dumpling spreads too much add a little more flour.

Add the sauerkraut to a large skillet and heat it until bubbling.

Turn it down to a simmer and then drop the dumpling dough from a large spoon by pushing it off with your finger. Make the dumplings any size you desire. Just know that the dumplings will almost double in size when they are cooked.

Once all the dumplings are on the sauerkraut, cover the pan and cook at a simmer for 15 minutes. Turn the dumplings over, cover and simmer for an additional 10 to 15 minutes.

"I made this dumpling recipe to go with the slow cooked pork roast because my Mom used to make these together all the time and it was one of our family favorites. I was so excited when I found this recipe. This is the same way my Mom would fix the dumplings. You just have to try it with a good pork roast. It will be a new family favorite for you too!"